Gelling and texturizing, water holding capacity and moisture control, improved sliceability, fat and protein substitution, are all examples of the many technological attributes of Carrageenan. The high performance of CEAMSA’s cost-effective Carrageenans and the yield increases they concur provide the meat manufacturer with considerable cost benefits. Our extensive product range and technical guidelines for meat applications are founded on years of experience and commitment – all to be shared with you.
More information